Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
3
tablespoons reduced-fat or regular ranch dressing
1
cup Progresso™ lemon pepper panko crispy bread crumbs
2
tablespoons butter or margarine, melted
Fresh parsley, if desired
Preparation
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.
